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Life is short, make some marshmallow fluff! It’s like a cloud made of sugar and is the ultimate sweet treat. It works as a great topping, cake filling and fruit dip, but is also perfect for eating straight from the jar. I won’t tell!
Marshmallow fluff works for so many different desserts. You’re going to love having it on hand! Try it out in cookies and cream fudge, ooey gooey s’mores bars, or homemade snickers bars!
Homemade Marshmallow Fluff
Are you a fan of marshmallow fluff but tired of buying it from the store? Well, it’s time to take matters into your own hands and make it at home! Making homemade marshmallow fluff is easier than you might think, and the best part is that you can customize it to your liking. All you need is some sugar, egg whites, cream of tartar, and a little bit of patience. Whip everything together in a bowl until it’s fluffy and delicious, and you’re good to go! You can spread it on toast, use it as a frosting for cakes or cupcakes, or even dip your fruit in it for a sweet (and healthy-ish) treat.
Once you make your own marshmallow fluff, you’ll never go back to the store-bought stuff again! Homemade tastes so much better. It’s so easy to make that you’ll want to put it on everything. Need a quick and easy dessert? Make a s’more with graham crackers, chocolate, and your homemade fluff. (Or these amazing s’mores bars!) Want to impress your friends with your culinary skills? Make a batch of cupcakes and pipe the fluff on top for a fluffy, sweet topping. The possibilities are endless when it comes to homemade marshmallow fluff, so get creative and have fun with it! When it comes to desserts, it’s the ultimate pantry staple.
Ingredients Needed
The ingredients for marshmallow fluff are super simple. You also probably have them all on hand! Whenever a recipe calls for marshmallow fluff and you don’t have any, it’s so easy to make this instead! If you are looking for exact measurements, they can be found below in the recipe card.
- Water: This little bit of H2O is essential to help dissolve the sugar and corn syrup and create the base of our marshmallow fluff.
- Granulated Sugar: Sugar makes everything better, including marshmallow fluff! It’s what gives the fluff its signature sweetness. If you’re looking for a healthier alternative, you can try using honey or maple syrup instead. You can also use stevia to make sugar-free marshmallow fluff!
- Corn Syrup: The glue that holds the marshmallow fluff together! It also gives it a sticky, gooey texture.
- Egg Whites: Egg whites are the secret to giving marshmallow fluff that light and fluffy texture. They act as a stabilizer and help the fluff hold its shape.
- Cream of Tartar: Cream of tartar is another stabilizer that helps our marshmallow fluff hold its shape. It also helps the egg whites whip up faster and taller.
- Vanilla Extract: Vanilla extract adds a delicious flavor to marshmallow fluff. It’s the finishing touch that makes the fluff taste so good! Try using pure vanilla extract or make your own blend for the best flavor possible! If you don’t have any vanilla extract, you can try using almond extract or any other flavoring you like.
How to Make Homemade Marshmallow Fluff
Making homemade marshmallow fluff is a breeze – it’s so easy, you’ll wonder why you ever bought it from the store! Just whip up some egg whites, sugar, a few other ingredients, and then you’ve got yourself a batch of airy, delicious marshmallow fluff! It’s perfect for spreading, dipping, or just eating straight from the bowl. Let’s get started!
- Sugar Mixture: Add the water, sugar, and corn syrup to a small saucepan and cook over medium heat until all the sugar dissolves and the mixture reaches 240 degrees Fahrenheit on a candy thermometer.
- Clean Bowl: Wipe down the bowl to a stand mixer and the whisk attachment with white vinegar or lemon juice to eliminate any grease.
- Whisk: Add the egg whites and cream of tartar to the cleaned bowl and whisk on medium speed until soft peaks form, about 2 minutes.
- Remove From Heat: Once the sugar mixture reaches 240 degrees Fahrenheit, remove it from the heat.
- Combine: Turn the mixer to low speed and slowly pour the sugar syrup into the egg whites. Once all the syrup has been added, increase the speed to medium high and whip until you reach stiff peaks.
- Add Vanilla: Add in the vanilla and mix until combined. Store in an airtight container for up to 2 weeks.
Tips and Tricks
Incorporate these simple tips into your next batch, and you’ll be making marshmallow fluff like a pro! It’s so good, you’re going to want to eat it straight from the jar.
- Whip It: The key to perfect marshmallow fluff is to whip the egg whites and other ingredients until they’re super fluffy and light. Make sure to reach stiff peaks! Don’t be afraid to whip it for a few extra minutes – it’s worth it!
- Use a Candy Thermometer: When you’re heating up the sugar and corn syrup, make sure you don’t overheat it. If it gets too hot, it can affect the texture of the fluff. Use a candy thermometer to make sure it reaches the right temperature.
- Egg White Mixture: When you’re whipping the egg whites, make sure you’re doing it at a low speed to start. Once they start to froth up, you can increase the speed. Don’t rush it – it takes a little time to get that perfect marshmallow fluff texture.
- Switch Up the Flavor: Don’t be afraid to get creative with your marshmallow fluff! Add some food coloring for a fun twist, or mix in some chocolate, white chocolate, or peanut butter for a delicious flavor. The possibilities are endless!
How Long Does Homemade Marshmallow Fluff Last?
Good news! This marshmallow fluff has a nice, long shelf life. Just be sure to store it in a cool, dark place.
- At Room Temperature: Store for up to 2 weeks in an airtight container or jar.
More Delicious Marshmallow Recipes
I love marshmallows in every form! They’re just so sweet and creamy and add the best touch to any dessert. To satisfy your sweet tooth, here are a few more recipes to add to the dessert lineup. You’ll love them!
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Marshmallow Fluff
Ingredients
- ⅓ cup water
- ¾ cup granulated sugar
- ¾ cup corn syrup
- 3 egg whites
- ¼ teaspoon cream of tartar
- 1 ½ teaspoons vanilla extract
Instructions
- Add the water, sugar, and corn syrup to a small saucepan and cook over medium heat until all the sugar dissolves and the mixture reaches 240 degrees Fahrenheit on a candy thermometer.
- Wipe down the bowl to a stand mixer and the whisk attachment with white vinegar or lemon juice to eliminate any grease.
- Add the egg whites and cream of tartar to the cleaned bowl and whisk on medium speed until soft peaks form, about 2 minutes.
- Once the sugar mixture reaches 240 degrees Fahrenheit, remove it from the heat.
- Turn the mixer to low speed and slowly pour the sugar syrup into the egg whites. Once all the syrup has been added, increase the speed to medium high and whip until you reach stiff peaks.
- Add in the vanilla and mix until combined. Store in an airtight container for up to 2 weeks.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Awesome recipe! What a bear to get into jars so I finally put it in a pastry bag & filled them. The 1st one I spooned in, however air gets trapped & you can only get the top half full. Too gooey to get it to the bottom even making holes! Anyway, great flavor; i added 1/4 tsp extra vanilla! Thanks much!
Do you think the sugar syrup is hot enough to make the egg whites not “raw” anymore? I’d like to use this fluff to stuff some cookies for a bake sale but am sure we couldn’t sell them if they contained raw eggs. From what I’ve read, pasteurized eggs whites like they sell in a carton wouldn’t work bcuz they don’t whip up stiff enough, so we’d need to start with real eggs. I’d love to hear what you think, thank you!
I do not have a stand mixer, will a hand mixer work?
Yep, a hand mixer will work just as well!
this sounds very much like Seven Minute Icing.
I’m at 5000 feet and boiling temp is below 212 for candy. Should I adjust the 240 degrees. Thanks! I love marshmallows
We’re at just under 5000 feet, so I think it would still work!
Great recipe! I substituted strong brew coffee instead of water, and I loved the resulting flavor! This recipe really made a lot of fluff.
YUM!